Gluten Free Lemon Crepes
1 cup Krusteaz Gluten Free Buttermilk Pancake Mix
1 1/2 cups nonfat milk
2 egg whites
1 tablespoon finely grated lemon zest
1/2 cup prepared lemon curd
1/2 cups low fat lemon yogurt, divided
Powdered sugar (optional)
- // Lightly grease a small non-stick skillet and heat over medium heat.
- // In a medium bowl, whisk together Krusteaz Gluten Free Buttermilk Pancake Mix, milk, egg whites and lemon zest until well blended. Pour slightly less than 1/4 cup batter per crepe into skillet; tilt pan to spread crepe batter evenly over pan.
- // Cook 1 1/4 - 1 1/2 minutes per side. Transfer to serving plate.
- // Spread 2 teaspoons lemon curd onto each crepe and fill with yogurt. Sprinkle with powdered sugar, if desired.
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